Sunflower Seed Red Pepper Romesco Sauce

Step 1

Preheat oven to 200C/400F.

Step 2

Slice peppers in half lengthways, deseed and place on a baking tray. Toss in some oil, salt and pepper and place in the oven for 25 minutes.

Step 3

Place remaining ingredients into a food processor.

Step 4

Once the red pepper is soft (check by piercing with a knife) and starting to char remove from the oven and place into the food processor too.

Step 5

Blitz in 20 second intervals, scraping down the sides if needed. I like to leave some texture in the sauce, but if you want it smoother keep blitzing or transfer to a food processor.

Step 6

Enjoy straight away or keep in an air tight container in the fridge for 3-5 days!